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I have made this dish a number of times and LOVE the flavor. It is my go-to dish for gatherings. Definitely recommend this recipe.

drstanhou
from Romulus, MI
/ 05.28.2016

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I love, love, loved this dish!!! I didn't have any black rice so I used white rice. It added so much gorgeous contrast, like a little bowl of confetti! Whoa! awesome!!! This recipe went all the way! I really think I might start making this one all the time. My kids loved it too. Oh, we even had leftovers that we fed the dog and guess what? He loved it! So so so great! We ate it outside and it was a beautiful night which matched this recipe! <Smily Face> <Smily Face>

josh_wo
from Salt Lake City, UT
/ 04.20.2016

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We make this dish VERY often. I have a friend for whom I made this the first time their family came over ... She now asks for it every time we go to their house. (And I then make extra so she has left-overs!) Since I've become sensitive to garlic & onions, I will use leek or shallots instead (those don't hit me as hard) and use garlic infused olive oil. We play with using only quinoa/different colors of quinoa or sometimes using a different grain entirely (freekah or farro). It's been a favorite now for years, kids and all!

lisalazaruk
from SoCal
/ 08.06.2015

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I didn't have chives or parsley, and I substituted lime wedges for the lemon. This was still fabulous.

alisande
from Bismarck ND
/ 07.05.2015

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Delicious and easy to make. I've made it a few times and sometimes I throw in extra vegetables if I want it to be more colourful. It's more pleasant if you use the red and black coloured quinoa and rice, but still ok if you use the normal coloured quinoa and rice.
N.B. I didn't do the lemon wedges and skipped the parsley a few times and it was still good.

kateahudson
from Vancouver, BC
/ 05.27.2015

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Great recipe with any type of rice/quinoa but stunning with the red/black combo. SHORTCUT: cook onions, garlic, and cumin as the first step and cook with the rice.

hungrypeanut
/ 11.13.2014

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OMG!!! This is so good and pretty easy to make. You do dirty a lot of prep pans, etc. though. VERY gourmet worthy. I used black quinoa because I had some on hand. The avocado is a nice addition and I didn't do the lemon wedges.

A Cook
from Huntington Beach, CA
/ 10.29.2014

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Love this dish! We omit the cilantro but otherwise make it as written. The avocado is a lovely creamy counterpoint to the salad. Served with grilled chicken.

atorres437
from Los Angeles, CA
/ 07.02.2014

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I would definitely make this again. It was a great recipe that used up extra black rice and quinoa I had in my cupboards, but I would buy them just to make this. Great for vegetarians. And you can eat it cold or warm.
http://actinglikeachef.wordpress.com/2014/06/12/shrimp-and-quinoa-rice-salad/

SarahABauer
from Los Angeles, CA
/ 06.19.2014

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this is my new favorite side dish. i added a little more cumin but kept the recipe pretty much as is. i served with pan grilled salmon and it was incredibly flavorful!